Evaluation of Phytochemical Composition of Mentha pulegium L. Essential Oil and Its Antibacterial Activity against Several Pathogenic Bacteria

Rahmani, Fahimeh; Rezaeian-Doloei, Roya; Alimoradi, Leila

year 11, Issue 6 (January - February 2018) Iran J Med Microbiol 2018, 11(6): 167-177 | Back to browse issues page

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Rahmani F, Rezaeian-Doloei R, Alimoradi L. Evaluation of Phytochemical Composition of Mentha pulegium L. Essential Oil and Its Antibacterial Activity against Several Pathogenic Bacteria. Iran J Med Microbiol 2018; 11 (6) :167-177
URL: http://ijmm.ir/article-1-753-en.html

Evaluation of Phytochemical Composition of Mentha pulegium L. Essential Oil and Its Antibacterial Activity against Several Pathogenic Bacteria

Fahimeh Rahmani¹

, Roya Rezaeian-Doloei

², Leila Alimoradi¹

1- Department of Agronomy and Plant Breeding, Mashhad Branch, Islamic Azad University, Mashhad, Iran
2- Department of Agronomy and Plant Breeding, Mashhad Branch, Islamic Azad University, Mashhad, Iran , royarezaeian@mshdiau.ac.ir

Abstract: (8554 Views)

Background and Aims: Mentha pulegium L. is one of the medicinal plants used in the food production as a flavoring substance and its antibacterial effect has also been considered. The present study was designed to evaluate the phytochemical composition of Mentha pulegium L. originated from Iran and its antimicrobial activity against several pathogenic bacteria.
Materials and Methods: The chemical compounds of this medicinal plant were analyzed by GC-MS and 14 components were identified, representing 86.98% of its total essential mass. The antibacterial activity of the essential oil (EO) of Mentha pulegium L., has been evaluated against Staphylococcus aureus, Escherichia coli, Pseudomonas aeroginosa, and Pseudomonas syringae pv. tomato using disc diffusion method compared to synthetic antibiotic ciprofloxacin. The minimum inhibitory concentration (MIC) was evaluated against the above tested bacteria using macrobroth dilution method.
Results: Results showed that the EO of Mentha pulegium L., was formed by the main components of piperitone (32.1%), piperitenone (21.71%) and pulegone (15.85%). In addition, the results obtained using MIC and MBC showed that the minimum inhibitory concentration of the EO of M. pulegium was in the range of 10-40 mg/mL for S. aureus, E. coli, P. aeroginosa and 20 mg/mL for Ps. syringae pv. tomato, respectively. According to the results, the maximum zones of inhibition (29.15 mm) was observed on P. syringae P. tomato in 40 mg/mL of essential oil, and the minimum zone of inhibition (17.08 mm) was related to P. aeroginosa in the same concentration.
Conclusions: The results revealed that EO of Mentha pulegium L. had an appropriate inhibitory effect on Staphylococcus aureus and Escherichia coli.

Keywords: Antibacterial activity, Mentha pulegium, Essential oil, MIC, MBC

Full-Text [PDF 792 kb] (5360 Downloads)

Type of Study: Original Research Article | Subject: Food Microbiology
Received: 2017/09/2 | Accepted: 2018/01/8 | ePublished: 2018/03/19

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